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"I have no connection to the restaurant or it's owners, but I have to disagree with the poor reviews below - we had creative, tasty, well crafted food, wonderfully presented by attentive staff. What's not to like? My sense is that this restaurant would get better reviews if it were in DC or NYC - mor..."e of the reviewers would get what the chef is doing. To me, it's what Bal'more needs more of. Note that it's currently BYOB, but if you forget, there is a nice Italian place across the street that will sell you a decent bottle of wine.
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"The chef is classically trained in some of the best restaurants in France, including Taillevant, a 3 star Michelin place.
The food was creative. A $65 per person prix-fixe menu. It's a BYOB place at present, with a $10 corkage charge.
On Thursday, this was the menu:
FIRST COURSE
sugar peas, pin..."e granite,pea sauce
SECOND COURSE
yukon potatoes, mussels, sea beans
THIRD COURSE
purple kohlrabi,pike, lemon verbena
FOURTH COURSE
nettle risotto, radishes
FIFTH COURSE
lamb sweetbread, green asparagus, ramps,
butter lettuce
[DESSERT]
dulse ice cream, japanese
knotweed, chocolate
crumble
Early Friday, the restaurant replaced the pike in the third course with salmon, and replaced the sweetbreads with Hanger steak.
When we go to the restaurant, we were advised that the salmon was replaced by scallops. And, the fourth course was replaced by black pudding custard, apple and onion jus.
The scallops were fantastic, as was the hanger steak. The other dishes were ex...
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"Our son told us about this place. they served a fixed menu each night and the only thing you can decide is whether you want 3 courses or 6. 4 courses are appetizers, 1 entree and 1 dessert. The portions are small so if you are hungry I would go with 6 courses. Each course is a sight and taste se..."nsation with ingredients you may have had in the past (but many you won't even recognize) but you have probably have not had them combined together the way the chef has done. You need to have an open mind and willing to try new and adventurous things in your palate. If so, you are in for a delight.
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